Big Fat Lie
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Big Fat Lie
| Sat, 09-11-2004 - 1:41pm |
I'm the mother of 2. I have 2 boys, one is 2 1/2, the other is 4 months old. Before I had my second baby, I was a full time nurse and was making more money than my husband. That being said, he never really had a problem with it. The extra money helped us pay for extras. Well, I decided after the second child, that I would stay at home most of the week. I work only 2 days a week, 6 hours a day. Now all of the sudden, I do EVERYTHING. He does not get up at night with this baby, he does not keep the house clean with me, NOTHING I do is important enough. (He plays softball once a week, goes out with the guys after etc.) I do not do anything. (Actually I get to go to Weight Watchers on Fridays while my mom watches the kids.) I have no life anymore, and his life is fantastic! I tried to take a class, but he wouldn't help with the kids enough so I couldn't stick with it.
When we got married we were going to share all responsibilities, take care of the kids TOGETHER, do the housework TOGETHER. It was all just a BIG FAT LIE!!!!
When we got married we were going to share all responsibilities, take care of the kids TOGETHER, do the housework TOGETHER. It was all just a BIG FAT LIE!!!!

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I would be SOOOO grateful.
Mondo
Laura
For stir fries, I don't freeze vegetables -- the texture isn't right when they defrost. I cut them up (green peppers, scallions, etc) and cover them in water and put them in tupperware containers in the fridge -- they last four or five days just fine if you remember to change the water about every two days. After you drain them they are nice and crispy for the stir fries.
For anything where it's OK if the veggies are a bit "mushy," such as stews, soups, curries, I go ahead and cook big batches and freeze them and they are fine. Rice dishes that are heavily seasoned, like jambalaya, it's OK to freeze the rice cooked. Otherwise, just cook it that evening while you are heating stuff up.
You don't sound clueless. I've worked this out over years, a little at a time. Some recipes you think will work really well, don't. I have one for a Flemish beer stew that we all like, but it tastes terrible if you freeze it in advance. Don't know why, it just does. Luckily I can do it in a crock pot and fix it in the morning and just make rice or noodles when I get home from work.
Can I have a copy too??
PumpkinAngel
Here are a couple of pages of rules on what will/won't work: http://www.washingtonian.com/etc/shopping/kitchens/makeahead.html
http://asiarecipe.com/freezing.html
These lists mention that sauces thickened with cornstarch or flour don't freeze well, I've found that Arrowroot starch performs much better. The only place I've found it is Penzey's.
Rice freezes just fine, all varieties; though it's best to not quite finish cooking it before it's frozen. Barley is fine, too. I don't know about cooked Quinoa; I've never tried to freeze that.
Honestly I don't sit around counting how many hours I work and how many hours dh works. I don't worry about how many hours I am cooking vs. how many hours I am sitting here typing and I can't imagine how miserable life would be if I had to do that.
Jenna
Karen
"A pocketknife is like a melody;sharp in some places,
dlllesmom@yahoo.com
Karen
"A pocketknife is like a melody;sharp in some places,
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